KondiDoc: технологические расчеты в кондитерском производстве
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Consolidated recipe Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 301.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit and berry cooking69.0 90.07 62.15 27.16 18.74 
3Fat glaze99.0 19.67 19.47 5.93 5.87 
4Alcohol—  9.83 —   2.96 —   
5Fruit essence—  0.61 —   0.18 —   
Total11.7 88.3 1009.87 891.24 304.48 268.71 
Losses 0.7%6.24 1.88 
Output11.5 88.5 1000.00 885.00 266.83 
Losses before baking/boiling, shrinkage 0.35005%88.3 3.54 3.12 1.07 0.94 
Baking/boiling 0.28%2.81 0.85 
Losses after baking/boiling, shrinkage 0.35005%88.5 3.53 3.12 1.06 0.94 
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 81.37 60.21 
3Starch syrup78.0 91.00 70.98 24.41 19.04 
Total9.8 90.2 1019.02 919.19 273.34 246.57 
Losses 1.0%9.19 2.47 
Output9.0 91.0 1000.00 910.00 268.24 244.10 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 1.37 1.23 
Baking/boiling 0.88%8.87 2.38 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 1.35 1.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 301.5 kg finished product
in kind
in solids
1Sign up99.85167.56 167.31 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 81.37 60.21 
3Fruit and berry cooking69.0 27.16 18.74 
4Starch syrup78.0 24.41 19.04 
5Fat glaze99.0 5.93 5.87 
6Sign up—  2.96 —   
7Fruit essence—  0.18 —   
Total309.58 271.17 
General losses 1.6%4.35 
Output88.5 301.50 266.83